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Slow Cooker: Chicken Gnocchi & Bean Soup

January 22, 2019 No Comments

Slow Cooker: Chicken Gnocchi & Bean Soup

January 22, 2019 No Comments

This cold weather has me searching for all kinds of warm and comforting foods. I know some of us associate the word “comfort food” with only things high in sugar, fat, alcohol, etc…but comfort foods can be anything! The literal definition is food that brings you joy or COMFORT.

So if you’re feeling chilly and need a hearty soup that will feed two people for 1 dinner + 3-5 servings of left overs, you’re in luck! Otherwise, cut the recipe in half and make a smaller portion for the two of you. Enjoy!

Slow Cooker: Chicken Gnocchi & Bean Soup

A quick simple throw together meal to warm you up if especially if you’re tired of chicken noodle soup.

Author Jessi Holden

Ingredients

  • 1 pound chicken breasts
  • 1 cup white beans drained and rinsed from a can
  • 1 large onion
  • 2 large carrots
  • 1 large parsnip
  • 5-6 sticks of celery
  • 4.5 cups water
  • 1 bouillon cube
  • 2 tbsp Italian seasoning
  • 1.5 cups milk I used 2%
  • 1 package of whole wheat gnocchi or any kind!
  • 4 cloves garlic
  • ½ bag ~ 8 oz of baby spinach or kale

Instructions

  1. Chop all veggies to desired consistencies/sizes
  2. Place veggies in crockpot with chicken (whole breasts) water, bouillon cube and Italian seasoning

  3. Cook on low for about 5-6 hours
  4. Take chicken out and shred with forks, place back in crockpot. Drain and rinse your beans.

  5. Add in your milk, gnocchi, and beans and put the lid back on
  6. Mince your garlic and saute until you can smell it (a few minutes) then add your spinach and cooke down until it’s wilted 

  7. Add your greens to to the crock pot and let it sit another 20-30 minutes. Gnocchi cooks pretty quickly. Enjoy warm with a little hot sauce!

Recipe Notes

  • I chose to peel my carrots and parsnip even though some people don’t do that.
  • Draining your beans rinses off most of the sodium
  • Left over parts:
    • You can keep left over veggie pieces in a gallon size freezer bag and keep adding to it, once you have half a bag full, you can make a veggie stock/broth.
    • You’ll have celery left over and beans. Use celery with peanut butter as a snack during the week
    • Throw the left over beans on a salad or mixed in with taco meat (smash them up really good!)
    • You’ll likely have some chicken breasts left over unless you used some from your freezer so if you’re not going to use more, wrap them in plastic wrap, then foil, then place in a freezer ziplock or a stasher bag and use for another week.

Did you make the recipe? Take a photo and tag me on Instagram @the_beer_RD

Don’t forget to tell me if you liked it! Come back and report or show me on Instagram/Facebook. 🙂

Cheers!

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Meet the Brewer

Hi, Im Jessi! I'm a beer-loving registered dietitian with a no size fits all approach to nutrition and life. I care about making nutrition livable, doable and guilt free. Join me! Read More

Jessi

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